St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-06-12

lasses and teaspoons soda; stir in gra-
nam flour to make very stiff; loaf and
put III tins: let it rise and bake.-RoSE
Il. UPTON, 26l6 Nicollet avenue, Mime
apOliS, MINI.
Raised-One pint of milk, 2 eggs, q
cup of butter, = teaspoon of salt, i
cake OF compressed yeast, and flour
enough to stitfen as thick as cake. Pre-
pare this the night before if for break
faSt.-MRs. NEAL G. MURRAY, 304
Selby avenue, st. Paul.
Yankee Corn = Five cups corn
meal and 2 cups flour, 2 well-beaten
eggs, p cup molaSSes, 6 cups sweet
milk, small lump of butter, pinch of
salt and little baking powder. Steam
three hours and bake twenty minutes
MISS STELLA FARNHAAL, 1904 Fourth
avenue south. Minneapolis.
Steamed Two teacups of sour
Indian meal. = cup of molasses, 1
tablespoon of SaleratuS. l teaspoon of
salt; steam three hours and bake fifteen
or twenty minuteS.-MRS. MARY E.
BERTRAND, Mantorville, MINI.
Soda BlScult-One quart of flour, tea
spoonful cream tartar, mix with flour,
lump,ShOrtening size of walnut; mix also
thoroughly with flour l cup sour milk.
l teaSpoonful soda; do not mix hard
and bake in quick Oven.-MRs. E. NJ.
CRANE, Ashland, Wis.
Buttermilk-Take2 cups of butter
milk, place it in kettle and let it boil
hard, then have quarts of flour in a
pan; pour this boiling milk on the -four
and stir in the flour: then put in ! quart
of cold water and stir this to a batter,
then add l cup of good yeast, let it
raise, knead in all the flour it needs, let
1t raise again, then knead down into
lOaveS; it will make good loaveS and
does not dry up as bread made without
the buttermilk-MRS.H HELEN r. MORSE,
Winnebago City, MINI.
BachelOr-DiSsOlve yeast cake in q
gallon of tepid water in l gallon jar,
add enough flour to make stiff batter;
let rise until the jar is g full then put
some flour in the bread pan and turn in
as much OF the batter as you think is
required to make the amount of bread
needed, then add to each quart of bat
ter tableSpOonfulS of lard, of sugar,
p teaSpoonful of salt, and if the batter
is sour, little SaleratuS; add -four
enough to make q medium stiff dough;
make into small biscuits, set in warm
place to rise, and when risen to double
the former size, bake until a light
brown, then turn out of the baking pan,
spl lkle the top with water and wrap
up i'll a cloth and you will have nice
light and moist bread; if you do not use
all the batter you can add water and
flour and then you must use more Saler-
atus, then you will have what is known
as sour dough biScuitS.-M. w. MILLER,
Motley, MINI.
Vienna Rolls-Two quarts of flour,
pint of cold boiled milk. X TABLESPOON
each of lard and butter, 15 teacup of
sugar, tablespoon of salt, compressed
vest, % cake; 3 doZen.-MRs. G. l..
BUTCHER, $40 Exchange street, st.
Paul, MINI.
Cream--Four eggs to quart milk, table
spoon of butter, little salt, / teaspoon
baking powder in 16 tablespoons flour;
the eggs should be beaten separately,
very light; to be eaten hot.-MRs. M.
ID. CHIPLEY, st. Panl.
Rusks-Take some bread dough; after
kneading mix q cup sugar, piece of
butter size of walnut, q teaSpoonful
cinnamon, 4 as much cloves; knead
thoroughly, let it rise, then mould: let
rise again and bake in biscuit form.
Graham GemS-FOur cups buttermilk,
l cup molasses or % cup sugar, 1 heap
ing teaspoon soda, stir 4 cornmeal, %
graham, to stiff batter; bake in gem
ironS.-MRS. JENNIE B. STORY, Milton,
Wis.
Pop Overs -Three eggs, butter size
of an egg, 8 cups milk, 3 cups flour, a
little salt, 1 teaspoonful baking powder;
beat the yelks and whites of 2 eggs
separately, adding whites last; bake in
small muffin pans in quick oven.-
ANNA HURLEY, 800 Goodrich avenue,
ST. Paul.
Ginger-Two teacups molases, tea
cup lard, teacup warm water, 1 tea
spoon each soda, salt and ginger.-MRs.
JOHN MoREHoUsE, Little Falls, Wis.
One cup of sugar and 1 cup of
butter mixed, cup of mOlaSses in which
dissolve l teaspoonful of soda, 3 beaten
eggs, / cup of sour milk, u teaspoon
fulS of ginger and pinch of cloves,
cups of flour. Beat well and bake one-half
hour in quick OYen.-BIRDIE ABBOTT.
Minneapolis.
(No eggs)-One cup molasses, cup
sugar, a cup butter and mix well,
% teaspoon soda in 1 tea cup hot
water, l teaspoon ginger, Is teaspoon
cloves, 81 cups flour, This is an excel
lent ginger bread in winter when eggs
are scarce.-MRS. Mcguire, 1929 Ninth
street south, Minneapolis.
One7half cup sugar, cup molasses,
scant 19 cup butter, % cup sour milk,
flour to thicken, not SO but that it will
run.-MRS. l.. WELLER, SOS Tuscarora
street, st. Paul.
One cup molasses, q cup butter, u
cup sour milk, 2 eggs, IL teaspoons sal
eratuS, 2 teaspoons ginger, 1 teaspoon
cinnamon, q teaspoon cloves, l cup
'raisinS, 2 cups flour; beat the eggs,
stone and chop the raisins, coarse and
mix.-MRs. l.. E. SOUTHwoRTH, Shak-
opee, Mimi.
made with water)-One table
spoonful melted lard, egg, 2 scant
cups flour, 1 teaspoonful ginger, little
salt; stir eggs, sugar and lard together;
pour l cup of boiling water on Is tea
spoonful Saleratus; stir lightly together
and bake 35 minutes in a moderate oven.
- Miss JENNIE WHEELEN, SO Dale
street, st. Paul.
YEAST.
Potato-Wet 4 tablespoonful of flour
to smooth paste; boil 4 small potatoes
or large ones, mash fine and mix with
flour, pour on the potato water until
right consistency; when nearly cool add
yeast and SALTS. E. WOODBURY., Tay-
lor's Falls, MINI.
Jug-One-eighth pound compressed
hops, or 2 ounces in loose hops, 2 quarts
boiling water, boil twenty minutes, while
hops are boiling, CRATE good-siZed raw
potatoes into water to prevent disco lor-
ing; when hops are boiled pour off the
water on potatoes, add the boiling water
Off the hops, stir and place to boil until
the mixture thickens; add l cup white
sugar, 4 cup salt, tablespoonful of
ginger; when milk-warm add a cup of
good yeast, when raised about "a bours